Three-Cheese and Spinach Manicotti Recipe
A delicious and comforting Three-Cheese and Spinach Manicotti recipe featuring ricotta, mozzarella, and parmesan cheeses combined with fresh spinach and herbs, baked in a rich tomato basil sauce until bubbly and golden. Perfect as a hearty vegetarian Italian meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 1 (8-ounce) box manicotti pasta shells
Filling
- 1 (5-ounce) carton fresh baby spinach
- 14 ounces whole milk ricotta cheese
- 1 (8-ounce) package shredded mozzarella cheese (about 2 cups)
- ½ cup freshly grated parmesan cheese
- ¼ cup freshly chopped parsley
- 2 tablespoons fresh chopped basil
- 1 tablespoon garlic paste
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Kosher salt & freshly ground black pepper, to taste
Sauce
- 1 (24-ounce) jar tomato basil sauce (preferably Rao’s)
Instructions
- Prep: Preheat your oven to 350°F and lightly spray or oil a 9×13-inch baking dish to prepare for assembling your manicotti.
- Cook manicotti and blanch spinach: Bring a large pot of salted water to a boil. Cook the manicotti pasta shells until al dente according to package instructions, drain, and dry them on a paper towel. Next, blanch the fresh baby spinach in the same boiling water for about 1 minute, then immediately transfer it to an ice water bath to stop cooking. Drain and squeeze out excess moisture from the spinach using paper towels.
- Prepare the filling: In a large mixing bowl, combine the blanched spinach, ricotta cheese, shredded mozzarella (reserve about ⅓ cup for topping), parmesan, parsley, basil, garlic paste, oregano, red pepper flakes (if using), salt, and pepper. Mix thoroughly until well combined.
- Stuff the manicotti shells: Fill a piping bag or a large plastic baggie with the spinach and cheese mixture. Pour half of the tomato basil sauce into the prepared baking dish, spreading it evenly. Carefully pipe the filling into each manicotti shell, then arrange the filled shells in the dish on top of the sauce. Repeat for all shells. Pour the remaining tomato sauce over the stuffed shells and sprinkle the reserved mozzarella cheese on top.
- Bake: Place the baking dish uncovered in the preheated oven. Bake for 20-25 minutes or until the sauce is bubbly and the top of the manicotti is lightly golden and deliciously melted.
- Serve: Serve immediately for the best flavor. This dish pairs wonderfully with a fresh side salad and garlic bread for a complete Italian meal experience.
Notes
- If manicotti shells crack while stuffing, simply fill smaller sections or pieces and arrange them in the baking dish.
- You can substitute fresh herbs with dried ones but reduce quantities accordingly to avoid overpowering flavors.
- Using whole milk ricotta creates a rich, creamy texture—part-skim ricotta will yield a less creamy filling.
- For a spicier dish, increase the red pepper flakes or add a dash of crushed red pepper on top before baking.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month; reheat covered to preserve moisture.
Keywords: three-cheese manicotti, spinach manicotti, baked manicotti, Italian pasta recipe, vegetarian dinner
